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We offer true Russian Razor Back Wild Boar, not loose farm raised Feral Pigs. This delicious meat is guaranteed not to “Boar” you as Fossil Farms Wild Boar are tracked and trapped in the wild, adding a great story to go along with your meal. Our Wild Boar has a greater marbling content compared to farm raised Boar. As a product of nature, Fossil Farms Wild Boar fall into the characteristics of the “Never Ever Program”, where antibiotics, hormones and steroids are never administered. Considered luxury pork, Wild Boar has a sweet, rich and nutty flavor that is unlike other Boar you have had before.
Wild Boar Mini Roast1.75 lb. (average)$20.00Number:
This item is currently out of stock. Please call our office with any questions, 973-917-3155.
Our all natural wild boar mini roast is a the perfect meal for a small group and easy to cook in an hour! Even though this is a smaller version of the larger roast, it will not fall short of flavor and can be prepared with the same flavors of garlic, salt, pepper and your favorite wine in the bottom of the pan.
What proteins can I eat if I am adhering to a Paleo diet? Wild Boar should be one of your go-to proteins! This lean, all-natural meat is an ideal option for those keeping with the Caveman diet.
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Fossil Farms Wild Boar Mini Shoulder Roast
with Curried Kale and Spring Garlic
Download printable .pdf file.
1 two Fossil Farms Wild Boar Mini Roast
1 bunch kale
3 pieces spring garlic
2 tsp yellow curry powder
1 tsp cayenne pepper
1 tbsp. kosher salt
1 tbsp. course ground black pepper
1 tbsp. grapeseed or blended oil
2 tbsp. unsalted butter
1⁄4 cup vegetable stock
Preheat oven to 275 degrees.
Season the Wild Boar roast with kosher salt and black pepper. Heat cast iron pan on high until just before oil begins to smoke. Sear the roast on all sides. Color should be brown and caramelized. After Wild Boar is seared, remove from pan. Place in oven at 275 degrees on a roasting rack for 1 hour 30 minutes. Remove boar and let rest minimum 10 minutes. Slice thinly to serve.
Julienne spring garlic and kale. Wash thoroughly. In a medium pot add 1 tbsp. butter and sweat the spring garlic until soft and translucent, then add kale. Add half of the vegetable stock and continue to sweat the kale for 10 minutes. When kale is soft and ready to be served, add the remaining vegetable stock, curry powder and cayenne. Finish with 1 tbsp. butter and season to taste.